Julie

Julie

Editor-in-Chief

Winter cooking is ripe with opportunity for experimentation and novelty. Not convinced? Let me put it this way: The instant that stews, soups, and roasts start to wear on us is the exact moment to look beyond our routine for outside inspiration. What we’re lacking in seasonal produce, we can make up for with cooking projects—whether it’s finally mastering a long-sought-after technique or tinkering with spice blends that, up until now, were foreign to us.

It’s no wonder that at this point in the season we also start thinking about our next escape—whether a strip of white sand with a cocktail in hand or an adventure off the grid—the itch to transport ourselves and learn something new comes on strong and fast by February’s start.

That’s why we’re headed on a culinary field trip to Asia for the next month, with recipes, stories, and tutorials to match—and we’d love for you to join. Check in daily to see what corner of the vast and varied field of Asian cuisine we’re covering and cook along with us.

Kitchen Stories

A sneak peek of what's to come

We’re talking fried noodles from China and Thailand, Indonesian shrimp sambal, Japanese Oyakodon, and more recipes from across the continent. Plus, we’ll introduce the key flavors and ingredients of Asia’s many cuisines, guide you through tofu and noodle varieties, and help you get started with cooking Indian food at home.

Have an Asian recipe of your own you’d like to share? Send it to us at community@kitchenstories.com. Now, let’s get cooking!

Recipes to get you started

Can’t wait for the new recipes to go live? Here’s what to cook right away:

Palak paneer

Palak paneer

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Spicy Korean chicken stew (Dakdoritang)

Spicy Korean chicken stew (Dakdoritang)

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Chicken katsu with sesame cabbage salad

Chicken katsu with sesame cabbage salad

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Chinese fried rice

Chinese fried rice

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Thai green curry with shrimp

Thai green curry with shrimp

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Pho (Vietnamese beef noodle soup)

Pho (Vietnamese beef noodle soup)

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More delicious ideas for you